Ingredients
200 grams ginger root, peeled and sliced as this as humanly possible
1 tablespoon coarse salt
300 mls rice wine vinegar
3 tablespoons water
1/4 cup sugar
optional 2 drops red food colouring
Toss the ginger with the salt in a bowl until well coated. Place in the fridge until well chilled, about 2 hours. Remove from the fridge and squeeze as much liquid from the ginger as possible.
Please in a clean jar. Place vinegar, water, sugar and food colouring in a saucepan and simmer until the sugar has desolved. Pour over ginger and seal jars. Leave in the fridge for at least 3 days to allow the flavour to mellow out.
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